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Taste.com.au - November 2011
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.

If you think this creamy milk is high in fat, then we've got news for you! It's really a low-fat wonder that's perfect for making fluffy pancakes and diet-friendly dressings.

Popular since the middle ages, buttermilk aids digestion and is a valuable source of vitamins and minerals. But more importantly, it's a great low-fat alternative to milk in cakes, muffins and pancakes!

Buttermilk basics

Buttermilk might sound like it's high in fat but nothing could be further from the truth. In fact, it has a low fat content -- just two per cent -- and doesn't actually contain any butter!

It was originally the slightly sour liquid left over when cream was churned into butter, hence the name buttermilk. These days, buttermilk is made by adding safe bacterial cultures to low-fat milk during manufacturing.

Is it good for me?

The "good" bacteria in buttermilk is great for digestive problems. It's also high in calcium, potassium, vitamin B12 and riboflavin.

Buying and storing

Buttermilk is sold in cartons in the dairy section of supermarkets. Store in the fridge and use within one week of opening.

Cooking

Buttermilk has a slightly acidic taste and a thick consistency. It's a great addition to breads, cakes, pancakes and biscuits as its acid content reacts with the raising agents in the mixture to create a light, airy texture.

Use buttermilk instead of oil or mayonnaise to make creamy low-fat dressings for salads and vegetables.